¹ Ancho chiles (dried poblanos) add a smoky taste and depth of flavor. Soak in warm water until soft, and discard veins and seeds before puréeing.
² White hominy is available at grocers in the canned vegetable aisle, near corn.
³ Chiffonade lettuce by stacking the leaves, rolling jelly-roll style, and slicing crosswise into a thin shred.
Place the meat in a Dutch pot. Add the cinnamon stick, head of garlic, onion, salt, and the ancho chile pureée. Cover with 3 quarts of the water (covering the meat by ½-inch). Bring to a boil over high heat, then reduce to a simmer. Cover the pot leaving a small opening for the steam to escape. Simmer about 1½ hours or until the lamb is tender, adding more water as necessary to keep the pot from drying out. There should be some sauce left in the pan. Discard the garlic, onion and the cinnamon stick.
Meanwhile rinse the hominy and drain well. Add the rinsed hominy and cook an additional 10 minutes.
The Hot Sauce
Place the jalapenos, vinegar and salt in a food processor fitted with a metal blade, or a blender, and process to a smooth purée. Transfer to a non-reactive bowl and allow to rest at room temp.
Place about ½-inch of oil in a skillet over medium-high heat. When the oil is hot, place one tortilla in the oil for a few seconds to crisp but not brown it. Remove to paper towels to drain and repeat the process with remaining tortillas. Place these on the table with the lettuce, radishes, onions, limes, oregano, and avocados in small bowls. Set the pozole pot in the center. Serve the pozole in earthen bowls, if available, and pass the condiments to top the pozole.
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© 1998 Ronald Florence Last modified: Fri Oct 30 17:07:09 EST 1998